1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar
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Candied
Pecans:
Prepare a large sheet of parchment paper or foil for cooling pecans.
Stir sugar, oil, and vinegar in a large skillet over medium heat until sugar
melts and syrup bubbles, about 3 minutes. Mix in pecans and stir until nuts
are toasted and syrup coats them evenly, 5-6 minutes. Turn nuts out onto
prepared parchment paper and separate using 2 forks. Cool completely. Nuts
can be prepared way in advance (up to 1 month) and stored in an airtight
container.
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2 tsp lemon juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard (optional)
3 Tbsp olive oil
Salt and pepper to taste
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Dressing:
In a small bowl mix lemon juice, balsamic vinegar, and Dijon mustard with a
fork until well blended. Pour in the olive oil in a slow, steady stream
whisking constantly. Whisk until well combined. Season with salt and pepper.
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8 cups mixed greens
3 oz crumbled blue cheese
2 ripe pears, peeled and thinly sliced
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Assembly:
Put the greens into a big bowl and toss with the dressing and salt to taste.
Only use as much dressing as you need to coat the greens lightly (otherwise
the acid in the dressing will wilt them). Arrange salad on plates, top with
pears, pecans, and cheese.
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